1. FOR THE BASE: Preheat oven to 375 degrees F & grease a 15"x10" baking pan (jelly roll pan), then place a 22-inch length piece of waxed paper lengthwise in the pan, smoothing it to conform to the pan & with the excess hanging over the ends of the pan. Butter the waxed paper. 2. In a medium bowl, combine flour, baking powder & salt, then set aside. 3. In a large mixing bowl, beat butter, sugar & 1 teaspoon of vanilla extract until light & fluffy. 4. Add eggs one at a time, beating well after each addition. 5. Stir in the flour mixture 1/2 cup at a time, blending well after each addition. Then stir in the chopped nuts & spread the batter evenly into the prepared pan. 6. Bake 10-15 minutes or just until a toothpick inserted in the center comes out clean. Holding ends of the waxed paper, lift cookie base out of the pan & place on a wire rack to cool. 7. FOR THE GLAZE: In a large bowl whisk together powdered sugar & cocoa until no lumps remain. 8. Add 2 teaspoons of vanilla extract & 4 tablespoons of the milk, whisking to incorporate. Then add enough of the remaining milk to make a smooth, creamy glaze of medium consistency. 9. Line a large baking sheed with waxed paper, then place the coconut on a large place, before cutting the cookie base in 48 1 1/4" x 2 1/2" bars. 10. Using a fork to spear the bars, one at a time, dip the bar into the chocolate glaze, allowing excess to drip back into the bowl. 11. Place each chocolate dipped bar on the plate of coconut & using 2 forks, turn the bar so that all sides are coated. 12. Place the coated bars on the prepared baking sheet & refrigerate until the glaze is set. 13. Store in an airtight container at room temperature for up to 7 days, or in the freezer for longer storage. ---------------------------------------------------------------------------
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Ingredients
